Slow-Cooked Chickpea with chilli and sichuan pepper

Prep everything first: chop the aromatics, measure the chilli and sichuan pepper elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the chickpeas and slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the sichuan peppercorns and the rest of the chilli and sichuan pepper flavours, letting them cook out for a minute until fragrant.

Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.